Tomato, Date and Olive Soup

Summary

Ingredients

• 2 tablespoon olive oil
• 1 small onion (s)
• 1 clove garlic
• 1 handful date (s)
• 1 tablespoon curry powder
• 1 small Can / s tomatoes, chunky
• 500 ml vegetable stock
• 1 small Glass olives, pitted
• 1 teaspoon salt

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Instructions

1. Chop the onion and garlic into small pieces. Also cut the dates into small pieces.
2. Warm 2 tablespoons of olive oil in a saucepan, then sweat the onions and garlic for about 1 - 2 minutes until the onions are nice and translucent. Then add the dates and stir-fry for another 2 minutes.
3. Finally sprinkle the curry powder over it and mix everything well. After a short time, deglaze everything with the tomatoes and add the vegetable stock.
4. Increase the temperature, bring the soup to a boil, then reduce the heat again and let the soup simmer for about 10 minutes. Stir a little over and over again. Finally add the drained, pitted olives.
5. Let the soup simmer until it has the desired consistency (e.g. another 5 minutes). Finally add the salt and, if necessary, continue to taste.
6. Tastes good with a slice of fresh wholemeal bread.
7. Tip: If you let the soup simmer longer or if you reduce the amount of liquid a little, the soup becomes a very tasty pasta sauce.